Bûche de Noël (Yule Log Cake)

By Makinze GoreUpdated: Mar 2, 2023

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preview for Feel Extraordinarily Festive With A Homemade Bûche de Noël Cake

If you're searching for a holiday dessert to truly impress this season, look no further than the bûche de noël. Also known as a yule log cake, this traditional French dessert rolls a filled chocolate sponge cake into a classic Christmas centerpiece. You can decorate your yule log cake however you please—this frosted, swirled cake is a stunning winter dessert all on its own with just a dusting of sugary snow.

Don't get intimidated by this rolled cake, but do take your time! If this is your first time making this classic Christmas tradition, read on for our top tips to perfect this festive cake:

What is a bûche de noël?

The Bûche de Noël—or yule log cake—is a sponge cake filled and covered with frosting, and rolled to look like a log. A French Christmas tradition that dates back to the 19th century, the cake represents the yule log that families would burn starting on Christmas Eve, symbolizing the new year to come and good luck ahead.

Top tips for making a bûche de noël:

• Roll your cake in a towel—it makes the process so much easier.

• Don't over bake! An over-baked cake will be dry and crack as it rolls. This thin cake bakes quickly—keep an eye on it.

• Roll your cake while it's still warm; Warm cakes are more pliable and less likely to crack. Let cool just for a few minutes and then invert it onto the kitchen towel. The towel will protect your hands while rolling during the first roll, and will help to get a tighter swirl.

How should I decorate it?

Ideally, this cake is made to represent a life-like tree log, but you can decorate it however you please! Mix and match the frostings and fillings to get your ideal version of this classic cake. Try a fluffy cream cheese frosting, spiked whipped cream, or fresh whipped cream with cherries. Garnish with sugared cranberries, chocolate curls and rosemary for a classic look, or simply dust with powdered sugar to resemble a snowy scene if you're looking to stay simple.

Can I make this ahead of time?

If you want to do some prep before the holidays, this cake can be made around 3-4 days ahead of time covered in the fridge. If you're looking to freeze it, wrap the cake—without the powdered sugar and other decorations—with storage wrap and aluminum foil before freezing for up to three months.

Made this? Let us know how it went in the comments below!

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Yields:: 8 serving(s)
Prep Time:: 40 mins
Total Time:: 3 hrs
Cal/Serv:: 549

Ingredients

For the cake

Cooking spray
6
large eggs, separated
1/2 c.
all-purpose flour
1/4 c.
unsweetened cocoa powder
3/4 c.
granulated sugar, divided
1/4 tsp.
kosher salt
Powdered sugar, for sprinkling

For the filling

1 1/4 c.
heavy cream
1/4 c.
powdered sugar
2 tsp.
gelatin (optional)
1 tsp.
pure vanilla extract
Pinch kosher salt

For the frosting and decorating

1/2 c.
(1 stick) butter, softened
1 1/2 c.
powdered sugar, plus more for garnish
5 tbsp.
cocoa powder
1 tsp.
pure vanilla extract
3 tbsp.
heavy cream
Pinch kosher salt
Chocolate curls, for garnish
Cranberries, for garnish
Small rosemary sprigs, for garnish

Nutrition Information

Per Serving (Serves 8)

Calories549 Fat33 gSaturated fat19 gTrans fat0 gCholesterol229 mgSodium164 mgCarbohydrates56 gFiber2 gSugar48 gProtein8 gVitamin D1 mcgCalcium62 mgIron2 mgPotassium191 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1Preheat oven to 350°. Line a 15"-x-10" jelly roll pan with parchment paper and grease with cooking spray. In a medium bowl mix together flour, cocoa powder, and salt.
2. Step 2In a large bowl beat egg yolks until thick. Slowly add ½ cup sugar and beat until pale then beat in flour mixture.
3. Step 3In another large bowl beat egg whites until soft peaks form. Add remaining ¼ cup sugar a little at a time and continue to beat until stiff peaks form. Gently fold egg whites into batter in two batches.
4. Step 4Pour batter into prepared pan and spread into an even layer. Bake until top springs back when lightly pressed, 12 minutes.
5. Step 5Dust a clean kitchen towel with powdered sugar and invert warm cake onto towel. Peel off parchment paper.
6. Step 6Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely.
7. Step 7Make filling: if using gelatin, place 2 tablespoons cold water in a shallow microwave-safe bowl and sprinkle gelatin in an even layer on top. Let bloom for 5 to 10 minutes, then microwave for 10 seconds until gelatin is runny—do not overheat!
8. Step 8In a large bowl, beat together heavy cream, powdered sugar, pure vanilla extract, and a pinch of salt, until medium peaks form. If using gelatin, strain and stream into whipped cream at this point while continuing to beat the cream. Refrigerate until ready to use.
9. Step 9When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log, using the towel to help create a tight roll. Place seam side down on a baking sheet and refrigerate until well chilled, 1 hour.
10. Step 10Make frosting: In a large bowl beat butter until smooth. Add powdered sugar and cocoa powder and beat until no lumps remain then beat in vanilla, heavy cream, and salt.
11. Step 11When ready to serve, trim ends and frost cake with chocolate buttercream. Dust lightly with powdered sugar and top with chocolate curls. Place cranberries and rosemary on log to create mistletoe.

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dish, food, cuisine, swiss roll, yule log, dessert, buttercream, roulade, baked goods, ingredient,

Parker Feierbach

Makinze Gore

Food Editor

Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. She's also our expert pie crimper.